Flavor Trends, Strategies and Solutions for Menu Development

Whipped Honey with Rosemary Crêpes

Recipe courtesy of Chef Eric Martinez, Executive Chef, Marriott Orlando World Center
Sponsor: National Honey Board

Servings: 24


Rosemary Crêpe Batter:

  • 7 ½ c milk
  • 4 ½ Tbsp butter
  • 10 sprigs rosemary
  • 4 c all-purpose flour
  • 4 ½ Tbsp sugar
  • 4 ¾ tsp salt
  • 8 whole eggs

Whipped Honey:

  • 1 ¼ c honey
  • ¼ c egg whites
  • 1 ¾ tsp salt


  • 1 lb strawberries, topped and sliced 1/8 in thick
  • 3 ¼ Tbsp sugar
  • 32 oz maple syrup
  • 2 fresh lemons, juiced
  • 1 oz bee pollen


For the Rosemary Crêpe Batter:

  1. Place the milk and butter in a pot over low heat with the rosemary and steep for 30 minutes to infuse flavor. Strain through a chinois and cool to room temperature.
  2. Combine the flour, sugar and salt in a large mixing bowl.
  3. Beat eggs with a fork until combined and add to the flour.
  4. Gradually pour in the rosemary milk while whisking until all milk is added and mixture is smooth.
  5. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.

For the Whipped Honey:

  1. Add the honey, egg whites and salt to a stand mixer and whip with the balloon whisk on medium-high speed until medium soft peaks form, about 15 minutes.
  2. Add the mixture to a piping bag with a large star tip and place in cooler until ready to use.

For the Garnishes:

  1. Place sliced strawberries in a mixing bowl. Sprinkle the sugar over the strawberries and toss to coat. Let sit in fridge for 15 minutes, until liquid starts to pool at the bottom of the bowl.
  2. Drain strawberries and refrigerate.
  3. Add maple syrup and lemon juice to a pot and warm over low heat. Hold syrup warm for service.
  4. Blend bee pollen in a spice grinder to a fine powder. Mix it with the powdered sugar until combined.

For the Rosemary Crêpes (per serving):

  1. Using a crêpe pan or large nonstick pan, set it over medium-high heat and lightly grease.
  2. Pour 3 oz of crêpe batter in the pan and spread it or tilt the pan to spread the batter around evenly.
  3. Let cook until the crêpe starts to brown on the edges and releases from pan, then flip it over.
  4. Cook the second side until lightly golden brown, then remove to a parchment-lined pan. Make a second crêpe.
  5. Fold each crêpe in half then in half again and stack on a plate.
  6. Top with some drained strawberries.
  7. Pipe a Whipped Honey rosette on top of the strawberries and burn with a torch until it is golden brown.
  8. Dust the crêpes with bee pollen powdered sugar.
  9. Pour 1 ½ oz lemon syrup on crêpes or place on the side.

Chef’s Notes

To prep for service, crêpes can be made in batches and reheated on a flat top to order.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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